Monday, April 27, 2009

Virgin Bourbon Chicken

Serves 4

2 Pounds Chicken Breast Halves, cut into bite-sized pieces
1 Tablespoon Creole Seasoning
3 Tablespoons Cornstarch, for coating
2 Tablespoons Olive Oil
1 Clove Garlic, crushed
3 Each Green Onions, Whites Only, sliced diagonally
1/2 Teaspoon Ginger
1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Apple Juice
2/3 Cup Light Brown Sugar
4 Tablespoons Ketchup
2 Tablespoons Cider Vinegar
1 Cup Water
1/2 Cup Soy Sauce
1 1/2 Cups White Rice, cooked
Green Onions, Green Only for Garnish, sliced diagonally in 1" pieces

  1. Season chicken with Creole seasoning and then coat with cornstarch.
  2. Heat oil in a large skillet.
  3. Add chicken pieces and cook until lightly browned, remove and set aside.
  4. Add remaining ingredients except rice, heating over medium heat until well mixed and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 15-20 minutes.
  7. Serve over hot rice.
  8. Garnish with green onions.
NOTE: It sure wouldn't hurt to exchange the cider vinegar for bourbon to make this an "experienced" sauce.

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